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Bang Bang Chicken Fried Rice - Spicy, Creamy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked rice (3 cups): Preferably day-old jasmine or long-grain rice, chilled and loosened.
  • Cooked chicken (2 cups): Diced or shredded. Rotisserie chicken works great.
  • Eggs (2): Lightly beaten.
  • Vegetable oil (2–3 tablespoons): Or any neutral oil with a high smoke point.
  • Butter (1 tablespoon): Optional, for richness when scrambling eggs.
  • Garlic (3 cloves), minced
  • Ginger (1 tablespoon), minced Or 1 teaspoon ground ginger in a pinch.
  • Green onions (4), thinly sliced: Whites for cooking, greens for garnish.
  • Frozen peas and carrots (1 cup): Thawed. Fresh works too.
  • Soy sauce (2–3 tablespoons): Low-sodium preferred.
  • Rice vinegar (1 tablespoon)
  • Sesame oil (1 teaspoon)
  • Salt and black pepper: To taste.
  • Mayonnaise (1/3 cup)
  • Sweet chili sauce (1/3 cup)
  • Sriracha (1–2 tablespoons): Adjust to your heat preference.
  • Honey (1 teaspoon): Optional, for extra balance.
  • Lime juice (1 tablespoon): Or lemon juice for brightness.

Method
 

  1. Make the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Taste and adjust heat or sweetness. Set aside.
  2. Prep the rice: Break up cold, cooked rice with your hands or a fork so there are no large clumps. This helps it fry instead of steam.
  3. Heat your pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. Scramble the eggs: Add butter if using, then pour in beaten eggs. Stir gently until just set and soft. Transfer eggs to a plate.
  5. Sauté aromatics: Add another tablespoon of oil to the pan. Add garlic, ginger, and the white parts of the green onions. Stir-fry for 30–45 seconds until fragrant.
  6. Cook the veggies: Add peas and carrots. Stir-fry for 2–3 minutes until hot and slightly tender. Push to the side of the pan.
  7. Brown the chicken: Add a bit more oil if needed, then add the chicken. Cook 2–3 minutes to warm through and get a few crispy edges.
  8. Fry the rice: Add the rice to the pan. Spread it out and let it sit for 30–60 seconds to get some color, then stir. Repeat once or twice for light crisping.
  9. Season: Drizzle soy sauce, rice vinegar, and sesame oil over the rice. Toss well. Add salt and pepper to taste.
  10. Add eggs back in: Fold the scrambled eggs into the rice mixture, breaking them into small pieces.
  11. Finish with sauce: Reduce heat to medium. Pour in about two-thirds of the bang bang sauce and toss until the rice is evenly coated and glossy. Add more sauce to taste.
  12. Garnish and serve: Top with green onion greens, sesame seeds, and a squeeze of lime. Serve hot with extra sauce on the side.